Korean peaches

I’m not sure what makes them Korean but they are distinctly sweeter, purer, and somehow lighter than American peaches. These 복숭아 or boksungah are often sold by the box and given, like gold, as expensive gifts. They’re white peaches, a pale blushing pink on the outside with a firm, smooth white interior. They’re floral and delicate, even though they’re as large as softballs. They’re best when still slightly firm, with just the slightest give when you squeeze, but gently, always. These peaches don’t taste good when bruised.